• Group: Preparing the Homemade Pie Crust
  
• Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.
  
• Cut in the Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  
• Add Water Gradually: Drizzle in ice-cold water, one tablespoon at a time, mixing gently with a fork. Stop adding water once the dough starts to come together without being sticky.
  
• Form the Dough: Divide the dough into two equal portions, shape them into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
  
• Roll Out the Dough: On a floured surface, roll out one dough disc to fit a 9-inch pie dish. Transfer the dough carefully to the dish, trim the edges, and crimp them for a decorative finish. Chill in the fridge while you prepare the filling.
  

Group: Preparing the Pumpkin Pie Filling

• Mix Dry Ingredients: In a mixing bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and ground cloves.
  
• Incorporate Pumpkin Puree: Add the pumpkin puree and mix until smooth.
  
• Whisk in Eggs: Beat the eggs into the pumpkin mixture one at a time, ensuring everything is well combined.
  
• Add Evaporated Milk: Gradually stir in the evaporated milk until the filling is silky and lump-free.
  

Group: Baking Instructions

• Prepare the Crust: Roll out the dough and fit it into a 9-inch pie dish. Crimp the edges and refrigerate for 30 minutes before blind baking.
  
• Mix the Filling: Combine pumpkin puree, sugars, and spices in a bowl. Add eggs one at a time, whisking thoroughly. Gradually stir in evaporated milk.
  
• Assemble and Bake: Pour the filling into the prepared crust. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 45 minutes.